Labneh is a thick and tangy strained yoghurt, almost cream cheese-like. A staple in every Lebanese household, it is eaten like a spread or with Lebanese bread for dipping served with a side of olives, cucumber and tomatoes.
- 1 kg plain Greek-style yoghurt
- ¾-1 tsp salt
- extra-virgin olive oil
- oregano sprigs
- flat bread
- marinated olives
- cherry tomato and cucumber, sliced
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Chilling time: 1-2 days
- Place the yoghurt and salt in a bowl and stir to combine well. Sit a large sieve over a deep bowl and line the sieve with a piece of muslin or a cheese bag. Pour in the yoghurt mixture, then tie up cloth at the top. Let it sit in the sieve to drain over the bowl in the fridge for 24 hours (or up 48 hours for a thicker consistency).
- Serve the labneh in a shallow dish, drizzled with olive oil and a sprinkling of za'atar and the oregano. Enjoy with flatbread, olives and sliced vegetables, or your favourite sides.
• You can store labneh in the fridge in an airtight container in the fridge for up to 2 weeks.
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